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Moroccan style Chicken Pita

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Moroccan style Chicken Pita

with Zante currants, honey-ginger yogurt and a cashew mint carrot salad

Informations supplémentaires
30 min. | 503 kcal | easy | Favorite | Printable version
1. Setup Grate the ginger and garlic. Finely chop the spinach and mint. Grate the carrots. Roughly chop the nuts. Cut the chicken thighs into thin strips.
2. Toast the nuts Heat a pan over medium high heat. Roast the nuts 3-4 minutes until lightly colored. Put in a bowl with the spinach, carrots, mint, a drizzle of oil, salt and pepper. Set aside.
3. Cook the chicken Add a drizzle of oil to the pan with the chicken, 3/4 of the spices, salt and pepper. Cook the chicken 4-6 minutes on each side over medium heat until the center is cooked. Add the Zante currants and cook another 2-3 minutes.
4. Mix the yogurt Mix the yogurt with the ginger, garlic, honey, remaining spices and 2-3 tbsp. of water. Add salt and pepper to taste.
5. Plate your dish Heat the pitas for a few seconds in the microwave if desired. Garnish the pita with the salad, chicken and yogurt. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
360gChicken Thighs
4unitPita(s)
1unitHoney
2unitGreek Yogourt 2%
40gBaby Spinach
2unitCarrot(s)
1unitFresh Mint
15gDried Raisins Corinthe
1unitGinger
30gCashews
15mlSpice Mix (cinnamon powder,curry powder,ginger powder,smoked paprika)
1unitGarlic Clove(s)
What you need pan, bowls, spatula
503 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 55g
18%
fat 14g
22%
cholesterol 133mg
44%
fiber 4g
16%
protein 39g
saturated 3g
15%
sodium 531mg
22%
sugar 14g
trans 0g